Pinsa is wonderfully aromatic and accepts a wide variety of toppings. This basic recipe relies on relaxed dough handling with cold fermentation — for improved structure and flavour.
Ingredients
- 1.000 g Pinsa flour blend (e.g. from Friesinger Mühle)
- 3 g dry yeast
- 750 g cold water
- 2 g salt
- 25 ml extra virgin olive oil
Preparation
Dough
- Mix the flour and dry yeast in a bowl.
- Gradually work in the cold water until everything comes together.
- Finally add the salt and olive oil and knead to a smooth dough. Take care that the dough temperature does not rise above 22 °C.
- Leave the dough to rest at room temperature for 60–90 minutes.
- Then let it mature, covered, in the fridge for 24–48 hours (cold fermentation).
- Before shaping, allow the dough to come to room temperature for around 1 hour.
Shaping and topping
Portion the dough as you wish and shape into oval or round flatbreads. Topping options are only limited by your imagination. Popular choices include:
- thinly sliced meats with stracciatella
- classic with mortadella
- pistachio cream, burrata and scamorza
Baking
Bake the Pinsa in a preheated pizza oven or conventional oven. Temperature and baking time depend on the oven, dough portion size and toppings. Follow the recommendations of your oven manufacturer.
Practical tips
- Dough temperature: Cold water and short kneading times help keep the target dough temperature below 22 °C.
- Kneading: By hand or with a mixer — both work. If you bake Pinsa frequently, a mixer is particularly convenient; you can find suitable models and accessories in our shop.
- Planning: A cold fermentation of 24–48 hours gives the dough time to develop aroma and structure.
Enjoy!
